Lum Mee

Tested Recipe with Slight Adjustment Adapted from Koh Sai Ngo’s The Best of Penang Street Food

Lum Mee



300g yellow noodles (blanched)

½ packet mee hoon (soaked and blanched)

500g bean sprouts (rinsed and blanched)

2 eggs (beaten, pan-fried into crepe and shredded)

2 pcs lettuce leaves (shredded)

5 shallots (peeled, sliced and deep-fried)

500g medium-sized prawns

500g pork belly (rinsed)

3 litres water mixed with 3 tbsp concentrated chicken stock


1 tbsp ground white pepper

20g rock sugar

1 tsp salt

Sambal Chilli:

6 red chillies

5 bird’s eye chillies

1 tbsp toasted belacan

5 calamansi (squeezed juice)

Preparation Instructions:

  1. Cook prawns with some water. Remove and shell the prawns. Reserve the shells for later use.
  2. Cook pork belly in chicken stock until tender. Remove and cut into strips. Set aside.
  3. Wrap the shells in a cloth bag and place it into the chicken stock, cook for 45 minutes. Add seasonings and turn off the heat.
  4. Sambal Chilli: Finely blend red chillies, bird’s eye chillies and toasted belacan. Add calamansi juice and mix until well combined.
  5. Place yellow noodles and mee hoon in a serving bowl. Add bean sprouts, prawns, pork strips, shredded eggs, lettuce leaves and fried shallot. Pour the soup over and serve with Sambal Chilli.

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